Green Chili Chicken Enchiladas Recipe

Name: Green Chili Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -8 flour tortillas; 1 (4 ounce) can green chili peppers, diced; 1/2 cup roasted red pepper (jar); 4 ounces cream cheese; 4 ounces sour cream; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1/8 teaspoon cayenne pepper; 4 -5 ounces grated monterey jack pepper cheese; 7 -8 ounces grated cheddar cheese; 1 lb left over shredded cooked chicken (or more); 2 (10 ounce) cans enchilada sauce

Servings: persons

6 -8 flour tortillas
1 (4 ounce) can green chili peppers, diced
1/2 cup roasted red pepper (jar)
4 ounces cream cheese
4 ounces sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
4 -5 ounces grated monterey jack pepper cheese
7 -8 ounces grated cheddar cheese
1 lb left over shredded cooked chicken (or more)
2 (10 ounce) cans enchilada sauce

1
Turn on oven to lowest setting.
2
Wrap tortilla shells in foil, place in oven to soften (not too long or they will be very brittle).
3
Mix together green chili, red bell pepper, cream cheese, sour cream, salt, pepper and cayanee pepper until smooth.
4
Add shredded chicken and coat.
5
In a baking dish, coat the bottom with some of the enchilada sauce (just enough to coat).
6
Take out the flour shells spoon a tablespoon of enchilada sauce inside then fill with the chicken mixture (about 2 Tbs or whatever fulliness you like) and roll.
7
Place in the pan and continue until the mixture is gone.
8
Top with remaining enchilada sauce then pepper jack cheese and cheddar.
9
Cover dish with foil and bake at 350 for 60 min (or until cheese& sauce is bubbling).
10
This dish can be easily made ahead of time; I usually make this in the morning, so I'll I have to do is bake an hour before my hubby gets home from work.
11
It's also a great dish to make when you've had roasted chicken the night before and want to use the leftovers.

2007

kcal

Calories

112

Fat

123

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 -8 flour tortillas, 1 (4 ounce) can green chili peppers, diced, 1/2 cup roasted red pepper (jar), 4 ounces cream cheese, and more.

Yes, Green Chili Chicken Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Chili Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions